Whole Wheat Noodles in Coconut Milk–Peanut Sauce 🥥🥜

Creamy, nutty, and full of flavor, these whole wheat noodles are tossed in a rich coconut milk–peanut sauce with colorful vegetables. This easy recipe makes a satisfying lunch or dinner with a delicious balance of sweet, savory, and slightly spicy flavors.

25 min

Total time

2–3

Servings

Easy

Difficulty

Ingredients

For the noodles

• 8 oz (225 g) whole wheat noodles or spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium carrot, cut into thin strips
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 green onions, sliced

For the coconut-peanut sauce

• ½ cup (120 ml) coconut milk
• ¼ cup (65 g) creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon maple syrup or honey
• 1 teaspoon freshly grated ginger
• ¼ teaspoon chili flakes, optional
• ¼–½ cup warm water, as needed

For garnish

• 1 tablespoon roasted peanuts, chopped
• Fresh cilantro, chopped
• Sesame seeds
• Lime wedges

Instructions

Step 1: Cook the noodles

Bring a large pot of salted water to a boil. Add the whole wheat noodles and cook according to the package instructions until al dente. Drain, reserving about ½ cup of pasta water.

Step 2: Prepare the vegetables

Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2 minutes. Stir in the garlic and ginger, then add the carrot, bell pepper, and broccoli. Cook for 4–5 minutes until slightly tender but still crisp.

Step 3: Make the peanut sauce

In a bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, and chili flakes. Add warm water a little at a time until the sauce is smooth and pourable.

Step 4: Combine everything

Pour the sauce into the skillet with the vegetables. Stir over low heat for 2–3 minutes. Add the cooked noodles and toss until every strand is coated. Add reserved pasta water as needed to loosen the sauce.

Step 5: Garnish and serve

Remove from the heat. Top with chopped peanuts, sesame seeds, cilantro, and sliced green onions. Serve immediately with fresh lime wedges.

Tips for the best noodles

• Make it vegan: Use maple syrup instead of honey and check that your noodles are egg-free.
• Adjust the consistency: Add warm water or reserved pasta water if the sauce becomes too thick.
• Add more protein: Include crispy tofu, edamame, or cooked chickpeas.
• Make it spicy: Add chili garlic sauce or extra red pepper flakes.
• Store leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water or coconut milk.

Nutrition information

Estimated per serving, based on 3 servings.

Nutrition values are estimates and vary with the noodle brand, coconut milk, and peanut butter used.

Enjoy your creamy Whole Wheat Noodles in Coconut Milk–Peanut Sauce! 🥜🍜 A comforting, colorful meal that’s easy to make on busy weeknights